Leek risotto

Leek risotto

A colourful, fresh and filling main course.

By , 21 September 2015

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Leek risotto
  • 1 Hour

  • Serves: 4

  • Price: £1.25 per serving

Nutritional Info
Each 100g serving contains
  • Energy

    2520KJ

    602KCAL

    30%
  • Fat

    19.4g

    high

    28%
  • Saturates

    8.5g

    high

    43%
  • Sugars

    4.2g

    low

    5%
  • Salt

    1.3g

    med

    22%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 2520kJ/602kcal.
Ingredients
  • 1 vegetable stock cube
  • 1 tbsp olive oil
  • 15g butter
  • 3 leeks, trimmed and sliced
  • 325g arborio risotto rice
  • 125ml white wine (optional)
  • 1 tbsp chopped fresh thyme
  • 225g frozen peas
  • 100g pancetta, grilled
  • 75g Parmesan, grated
Method
  • Dissolve the stock cube in 1 litre hot water in a saucepan. Keep hot.

  • Heat the oil and butter in another large pan. Add the leeks, cover and cook over a medium heat for 10 minutes, stirring occasionally, until soft.

  • Stir in the rice, then add the wine and allow it to simmer until it has been absorbed.

  • Add a ladleful of stock with the thyme and peas. Stir gently and simmer until it is almost absorbed. Continue to add the stock a ladleful at a time, allowing each to be absorbed before adding the next, until the rice is creamy and tender.

  • Crumble the pancetta and stir in with the Parmesan.

    Please drink responsibly. For the facts, visit drinkaware.co.uk.